Wednesday, December 03, 2014

"Convenience us for a long time cooperation."

This one's not your ordinary spam.

According to Beer Advocate, "Laoshan Beer is a Light Lager style beer brewed by Tsingtao Brewery Co., Ltd. in Qingdao, China."

RateBeer lists a Carlsberg outpost in China called Kunming Brewery, as verified in this press release from 2003.

Irrespective of what it is and which conglomerate owns it, these guys need malt and hops.

---

Honorable Sir:


We are LaoShan brewery China of Kunming project department.Because company need,we need purchase hop and malt.If your campany can product sale and offer.Please send informations to me.Convenience us for a long time cooperation.Waiting for your reply.

Best Regards.

Contacts: Wang hua

Mobile phone ... 

Monday, December 01, 2014

Top Five posts at Potable Curmudgeon for November, 2014.

The Top Five is determined by numbers of unique hits, as reported by Blogger. The list begins with No. 5, and ends with No. 1. Thanks for reading.


144

The PC: Local remedies are a fine palliative for RateAdvocate.



155

Sun King borrows a page from NABC and mocks the Man.



203

Diary: On the Gooseislandization of 10 Barrel Brewing by the aesthetic assassins at AB-InBev.



212

It does not get more "WORD" than this: "The Short Life and Ugly Death of 10 Barrel Brewing."



217

John Holl asks beer industry peeps for their reaction to the cover of The New Yorker.

The PC: NABC joins forces with Taco Punk at Bank Street Brewhouse in downtown New Albany.

The PC: NABC joins forces with Taco Punk at Bank Street Brewhouse in downtown New Albany.

A weekly web column by Roger A. Baylor.

One morning in late September, having only just returned from an invigorating holiday in Germany and Belgium, I learned that the eatery known as Taco Punk would be closing its bricks ‘n’ mortar shop over in NuLu, the much-hyped, trend-setting neighborhood of Louisville.

The thought of it inspired me to compose an entry with a provocative title at my primary blog, NA Confidential.

Dear Taco Punk: Come on over to the West Bank. I have a kitchen, you know.

From it its inception in January, 2012 as a fast, casual and fun quasi-Mexican joint, Taco Punk displayed an uncanny ability to make diners happy while at the same time dividing local electronic media opinion. It never made sense to me how or why this disparity was the case.

Obviously, owner/operator Gabe Sowder, a Jeffersonville native and Wabash College graduate, was trying to do things the right way, with locally sourced food and living wages for his employees. On periodic visits, I found the tacos and ambience quite enjoyable, but those in disagreement were particularly and sometimes nastily persistent.

Taco Punk was somewhat famously savaged by Rae Hodge of the University of Louisville school newspaper for exemplifying all the real or imagined sins of NuLu’s ongoing gentrification, then came immediately under fire from the now deceased Eater Louisville web site when Gabe announced a Kickstarter project (it fell short) to complete the restaurant’s build-out.

Yes, the local independent Taco Punk was more expensive than Taco Bell, the latter an execrable chain outpost of Louisville’s own mediocre Yum! Brands empire, but really, have comparative reasoning skills been so thoroughly purged from the collective Indyucky mindset that no one could see the considerable differences between the two?

Was Taco Punk just a bad fit for the often pretentious aura of NuLu?

When Taco Punk’s forthcoming demise was revealed, it had been four months since NABC suspended food service at Bank Street Brewhouse. I immediately sensed a commonality of shared experience, even if the parameters of it were not entirely clear to me. After all, BSB’s “gastropub-cum-bistro” kitchen operated for five years; after a rocky start, consumer reaction was mostly favorable -- and balance sheets decidedly less so, eventually dooming the experiment. We were pioneers of sorts, and often there are more advantages to coming next in line, as opposed to being first.

And then there is my own uncanny ability to divide local opinion. As it pertains to me, folks have been choosing between “love him or hate him” for quite some time now – and I adore it.

Eventually Gabe and I began chatting, and the impromptu collaboration we devised on the fly began with two encouraging “pop-up” weekends in November. Now that the trial run has concluded, we’re ready to see if we can make this combination into something more of an expended engagement, so look for Taco Punk at Bank Street Brewhouse on Friday and Saturday evenings from now on (except Saturday, December 6, when a private party is booked), with the strong possibility that Thursdays will be added to the mix in January.

After that, we’ll see which way the wind is blowing. The idea is to remain loose and flexible.

For these recent weekend pop-ups, Gabe offered a slimmed-down Taco Punk menu ideally suited to the limited kitchen and storage space in our building, featuring salsas, guacamole and five different tacos with a selection of garnishes. They proved ideal as paired with NABC’s wide selection of house-brewed beers, of which we’ve been able to maintain 15 or more varieties on tap at BSB of late.

In short, Taco Punk at Bank Street Brewhouse will function not unlike a food truck parked inside. This is precisely what we’ve needed at BSB, and is of proven, popular quality. It accents the taproom concept in the absence of a mobile food truck culture in Floyd County. While I still believe that food trucks and non-traditional vending are coming to New Albany, right now Taco Punk is a far better fit for us both.

Note that during regular weekly Bank Street Brewhouse business hours (see below) when Taco Punk is not operational, customers still are encouraged to bring their own picnic baskets or carry-out food from downtown New Albany’s many fine eateries, some of which will deliver to BSB. We’re localists first and foremost, and continue to support our fellow independent businesses in downtown New Albany, which at present does not have a concept quite like this. Our nationally renowned Indiana Statutory Compliance Restaurant Menu also remains joyfully intact, to be wielded with pride during periodic inspections.

We regard the fit as complementary. Our business is beer, and Gabe's is food. The combination of Taco Punk and NABC is a good one, and it will evolve, so stay tuned for further details.

---

NABC web site

NABC at Facebook

Bank Street Brewhouse at Facebook

Taco Punk at Facebook

Bank Street Brewhouse is the official downtown New Albany taproom of the New Albanian Brewing Company. Hours of operation are as follow:

Tuesday, Wednesday, Thursday & Friday
3:00 p.m. to 9:00 p.m. (or later if merited)

Saturday & Sunday
Noon to 9:00 p.m. (or later)

We’re closed on Monday. On-premise pints and carry-out growlers/bombers are available every day, including Sunday.

Taco Punk food service hours on Friday & Saturday (Thursday beginning in January, 2015)
5:00 p.m. – close

Thursday, November 27, 2014

Clydesdales out, children in, same crap beer every time.

I can only hope they choke on it. Thanks to RC for the link.

Bud Crowded Out by Craft Beer Craze; Faded Beer Brand Unhitches Clydesdales in Favor of Fresher Pitches to Young People, by Tripp Mickle (Wall Street Journal)

... The company has decided that persuading 21- to 27-year-olds to grab a Bud is the best chance to stop the free-fall. After years of developing advertising and marketing that appeals to all ages, AB InBev plans to concentrate future Budweiser promotions exclusively on that age bracket. That means it won’t trot out the traditional Budweiser Clydesdales for this year’s holiday advertising. It means February’s Super Bowl ads will feature something more current than last year’s Fleetwood Mac. It means less baseball and more raves with DJ group Cash Cash.

Wednesday, November 26, 2014

Czech president says "American beer is just filthy water."

Back in the mid-1990’s, when Anheuser-Busch resolved to violently poach Budweiser Budvar from the citizenry of the Czech Republic as a means of “resolving” the century-old trademark dispute between the American industrial alcopop monolith and the traditional Czech craft beer maker, several enterprising journalists traveled into Bohemia with units of American Budweiser in tow.

Impromptu taste tests were organized with local beer drinkers, and unsurprisingly, the verdict was rather abysmal for the brewing philistines from St. Louis. I’ll always remember one man’s response when asked to pass judgment on Budweiser:

Not fit for humans to drink, but ideal as pet shampoo.

Given Milos Zeman's recent record of public buffoonery, it isn't clear whether the Czech president is a reliable commentator on anything, much less beer. "Craft" beer definitely exists in his country, and traditional lager makers also clearly excel. What he actually knows about beer isn't clear, and doesn't matter.

But the funniest aspect of all this is that Zeman made his comments to Nursultan Nazarbaev, who became Communist party leader in Kazakhstan before the Berlin Wall even came down. My guess is they weren't drinking beer while chatting.

Thanks to DW for the link.

‘American beer is just filthy water’ - Czech President (RT)

The Czech president Milos Zeman eulogized his country’s trademark beverage, while insulting US beer as “filthy water” during a presidential business summit in the Central Asian republic of Kazakhstan.

Asked about which beer is the best in the world, by the longtime Kazakhstan President Nursultan Nazarbaev, Zeman did not hesitate.

“We have built several breweries here already. We might make good planes, cars or other products, but most importantly, never forget - Czech beer is the best in the world,” said the 70-year-old.

“No American company that offers some filthy water instead of beer, can compete with us.”

Tuesday, November 25, 2014

"Package store owners want to keep the cork in Sunday sales in Indiana."

Clever, these headline conjurers.

I've no official position on the matter; it doesn't affect me. However, it's always seemed only a matter of time until the money finally managed to talk. What makes it interesting is the conflict within Indiana's dominant Republican Party as it pertains to alcohol sales and other aspects of "sin." On one side's the big money; on the other, more than a little lingering Puritan instinct. You can see the little figures perched on each shoulder, whispering into their ears.

Maybe this time ... or not.

Package store owners want to keep the cork in Sunday sales in Indiana, by Maureen Hayden (News and Tribune)

... The General Assembly appears ready to resume the fight over carryout alcohol sales on Sundays — an effort that’s started and stalled for nearly a decade as Indiana has slowly chipped away at its restrictive liquor laws.

Earlier this week, the influential Indiana Chamber of Commerce came out in support of allowing liquor stores, grocers and convenience stores that now sell alcohol six days a week to sell it on Sunday, too.

At a legislative preview event, chamber president Kevin Brineger let slip that the powerful gatekeeper of alcohol bills, House Public Policy Chairman Tom Dermody, R-LaPorte, might author a Sunday sales bill — giving it legs it never had previously.

Dermody has been uncommitted publicly. But he spent the summer meeting with supporters and opponents of a measure that’s been stymied in past years by his predecessor, retired Rep. Bill Davis, R-Portlabd, a teetotaler who fervently opposed Sunday alcohol sales.

Monday, November 24, 2014

The PC: Local remedies are a fine palliative for RateAdvocate.

The PC: Local remedies are a fine palliative for RateAdvocate.

A weekly web column by Roger A. Baylor.

There was an edifying on-line conversation under way about “craft” beer cultural values, and in the middle of it, a questioner asked whether I was aware of the RateAdvocate scores for my own brewing company’s beers.

Now, the most obvious way to answer a question like this is with a simple “yes” or “no,” but in life, almost nothing good comes easy. As a philosophy major, serial contrarian and periodic ass, cooperation generally strikes me as the most problematic reaction, although I’ll accede to it in times of extreme duress.

To me, it’s always better to peel back a layer and ask an immediate follow-up question: Exactly what does my ownership of a brewery have to do with my ability to think rationally and independently about “craft” beer cultural values … or their absence?

Which is to say: The original question directed to me is not particularly relevant, but for the record, just because I’m coming off a wonderful weekend filled with local beer, food, people and good times: No, I’m not aware of my own brewery’s ratings at RateAdvocate – nor at Yelp, Urban Spoon or any other aggregator of uninformed opinion, one advancing the theory that subjectivity becomes increasingly virtuous so long as the sample size of ignorance continues to grow.

Speaking only for myself, I’d rather read actual books than endure reviews like this, and while I’m no fan of authors like Ayn Rand, those having read The Fountainhead may recall the famous exchange between Ellsworth Toohey and Howard Roark, as paraphrased.

Toohey: What do you think about RateAdvocate?

Roark: I don’t think about RateAdvocate.

---

So, why do I find the question irrelevant?

It presupposes that my current position as brewery owner colors my objectivity as it pertains to larger matters in the world of beer and brewing, and more cleverly, it insinuates bias, whether intentional or inadvertent, in the sense that if our beers are dismissed by a ratings aggregator, I’d be inclined to attack whomever I held responsible for the slight.

To be sure, maintaining one’s objectivity can be an exacting challenge in a society that urges consumers to thump their chests and scream louder than the next adjacent product line, then rinse and repeat. Consequently, the method I deploy to keep myself as honest as humanly possible is a constant process of questioning and self-examination:

Is what I’m saying and writing true?

Am I being fair?

Would I still say and write these things if I weren’t a brewery owner, but a typical “craft” beer consumer?

Lest I lapse inadvertently into the hoary "Four Way Test" of the Rotarians, this is a good place to stop. Of course, perfection is impossible, but consistency needn’t be implausible. RateAdvocate doesn’t scratch my itch because to me, better beer isn’t about collecting scalps. It’s about collecting experiences, and we do that in places, with people – not by attempting to numerically quantify bliss.

---

It isn’t that I don’t consult reference materials when choosing beers, especially when traveling near and far.

NABC is a member of New Albany First (NA 1st) and the Louisville Independent Business Alliance – LIBA, which encourages you to Keep Louisville Weird. These two Independent Business Associations (IBAs) encourage support for independently owned, small local businesses, and it always pleases me to see breweries on their membership lists, and those of IBAs in other cities.

IBAs have three primary focus areas:

1. Public education about the greater overall value local independents often can provide, as well as the vital economic, social and cultural role independent businesses play in the community.

2. Facilitating cooperative promotion, advertising, purchasing, sharing of skills and resources and other activities to help local businesses gain economies of scale and compete more effectively.

3. Creating a strong and uncompromised voice to speak for local independents in the local government and media while engaging citizens in guiding the future of their community through democratic action.

NABC and our comrades in “craft” brewing sink or swim as locally-oriented independents, and consequently, many of us pledge support via these IBAs. Happily, the approaching holiday season provides a perfect opportunity to put worthwhile principles into real-world, grassroots action.

We all know about so-called “Black Friday” (November 28), which is the biggest sales day of the year for big boxes and multinational chain stores -- the ones where the money promptly flees town for corporate headquarters worldwide.

In response to media hype and saturation advertising, which steer so much trade to the country's biggest, richest and largest companies on “Black” Friday, the American Independent Business Alliance (AMIBA) promotes Shift Your Shopping, of which Plaid (as opposed to Black) Friday is a component.

Instead of Black Friday it’s PLAID FRIDAY! Shift Your Shopping and wear plaid as you shop on Friday to remind yourself and others to make the 10% Shift. The 10% Shift encourages you to shift 10% of your holiday purchases from non-local businesses to Local Independents (also called indies or locally owned and independent businesses). Making the shift to local independents is one way we can build sustainable economies and create jobs in our local community.

It’s simple: Give shift a chance … and shift happens.

You're not being asked to go cold turkey, except for those post-Thanksgiving sandwiches, which I find pair quite well with growlers of session-strength bitter. Rather, merely allocating a percentage of trade to independent local businesses is a readily achievable objective.

Yes, it’s true: I’m touting my independent local business brethren, but what’s being written here is true and fair, and it still would be my position even if I did not count myself among the ranks of small biz owners

Meanwhile, while priestly castes can have their uses, empowering them is a far less urgent goal than building a well-informed base aware of the “craft” beer gospel as stated in the vernacular. Now more than ever, it’s a great time to think globally and drink locally, if for no other compelling reason than the more localism, the less importance attached to the likes of RateAdvocate.

Thursday, November 20, 2014

Pride bar + lounge adds an Indiana Statutory Compliance Restaurant Menu, and it looks familiar.

Matt, the owner of Pride bar + lounge, messaged me to report that the Indiana Alcohol & Tobacco Commission (ATC) recently busted his bar for not having the requisite food requirement stashed in the freezer. Seems the bartender on duty said the "kitchen" was closed, and out came the citation.

Matt and I chatted about what is sufficient to please the state, and he jokingly observed that it would be easier of he might just use the legendary Bank Street Brewhouse Indiana Statutory Compliance Restaurant Menu.

Be my guest, I replied -- with attribution, all is possible.

So, slightly modified for adaptive reuse, here is Pride's new state-mandated food menu.


Seriously, Bank Street Brewhouse is hosting a pop-up Taco Punk kitchen visit this weekend, and maybe some day soon, we can dispense with the freezer pretense. It wouldn't make the state's laws any more rationale, but our drinkers would enjoy the meals. Stay tuned.

Flat12 Bierwerks taproom location in Jeffersonville: "Soft" opening on Nov. 22, grand opening on Dec. 6, brewing to follow.

It's a good idea getting in ahead of the toll bridges, and an even better notion to be as local as humanly possible.

Being situated adjacent to the Big Four pedestrian bridge is excellent, too.

Flat 12 Bierwerks eyes Dec. 6 opening in Jeffersonville, by Kevin Gibson (Insider Louisville)

... As for exactly which beers will be brewed in Jeffersonville versus Indy, and the exact setup of the brewery, Finch said that’s still being worked out.

“What I do know for sure,” he said, “is that we’re going to brew some beer here that we’ll sell exclusively here. That’s the only way to make the local connection work.”

And part of Flat 12’s plan is to become as local as possible by hosting events, getting involved in community happenings, collaborating with Louisville-area breweries and generally being a local presence rather than an annex of the Indianapolis brewery.

Here is the official press release.

---

Flat12 Bierwerks has been hitting taps and shelves all over the Louisville area, and the fast-growing, Indianapolis-based craft brewery is set to open their second location November 22 in downtown Jeffersonville. The soft opening will be followed by the official Grand Opening Celebration set for December 6.

The December 6th Grand Opening Celebration held at the new riverside venue will include live music, selections from local food vendors, samples from the new Flat12 menu, and of course, pints of the new lineup of core beers plus an array of specialty beers. The event is 21+, open to the public, and FREE. Pints, growler fills, and food will be available for purchase.

About The Jeffersonville Flat12 Taproom
Situated in scenic downtown Jeffersonville just blocks away from the Big Four Bridge, the rustic, yet polished taproom features a bar with 32 taps, ample table seating, large-screen televisions for sporting events, and a spacious deck overlooking the Ohio River, outfitted with heaters and sidewalls for year-round use. With up-cycled keg pendant lights and reclaimed wooden walls offering a warm rustic feel, and contemporary touches giving it an industrial edge, the overall atmosphere is laid-back and inviting! “We saw the excitement building in Jeffersonville and we’re happy to be the newest member of the growing Kentuckiana community,” said Sean O’Connor, co-founder and president of Flat12. 

The house beer list will feature current Flat12 favorites, unique brews such as Spirit Mover Saison, Joe Brahma Coffee Brown Ale, Kattenstoet Belgian Pale, as well as taproom-only offerings. "We wanted to make the Jeffersonville location truly unique by offering an exclusive lineup of beers. Look for a host of one-off beers on the rotating taps that will only be available at the Jeff taproom," said Rob Caputo, Director of Brewery Operations at Flat12. 

About Flat12 Bierwerks
Established in 2010, Flat12 Bierwerks is a regional brewer of uncommonly distinct craft beer and an active participant in supporting community organizations that foster their shared values. The brewery distributes across Indiana, the Greater Cincinnati area, Louisville, and eastern and central Tennessee. The Jeffersonville taproom will be the second location for the brewery.

The regular taproom hours are Wednesdays and Thursdays 3:00 pm to 9:00 pm, Fridays and Saturdays from 12:00 pm to 10:00 pm and Sunday 12:00 pm to 8:00 pm.

Press photos here. More on Flat12 at http://flat12.me/ . If you would like more information, please call Sean O’Connor at (317) 340-0365 or email sean.oconnor@flat12werks.com.

Wednesday, November 19, 2014

Uh huh: "Are we seeing the end of real craft brewing?"

When an entire generation of beer enthusiasts looks at the demonic visage of AB InBev and sees not the face of pure and unmitigated evil, but a benign grandfatherly figure who provides them barrel-aged stouts brewed in zombie fashion by Trojan Goose ... then yes, it's all over.

The fat lady may now sing.

The only authenticity likely to matter during the years to come will be derived primarily from stubbornly independent on-premise brewing operations possessing genuine principles. So it goes, but no, it isn't going to be the same. That stale smell of money? It's the same great buzzkill, every single time.

Are we seeing the end of real craft brewing?, by Joe Sixpack (Don Russell at Philly.com)

LOOKING BACK on the takeover of a tiny Oregon brewery last week by Anheuser-Busch InBev, some years from now we may remember it as a turning point.

Or maybe we won't remember it at all.

But right now, it feels like the Day the Music Died - the day when craft brewing took the inevitable step from the adolescent innocence of selfless idealism to the maturity of just another bottom-line business ...

 ... For when we think of craft beer as just another business, it's not the aroma of malt and hops we're savoring. That's the stale smell of money.

Tuesday, November 18, 2014

Vintage Fire Museum offers "Chili, Brats, and (NABC) Brew," this Saturday.


Saturday, November 22 (11:30 a.m. - 5:00 p.m.) is the occasion of "Chili, Brats, and Brew", a fundraiser for the Vintage Fire Museum and Safety Education Center (723 Spring Street, Jeffersonville). NABC will be on hand with a cash beer bar.

The museum is a nationally known collection of restored fire engines (hand pumpers, chemical engines, horse-drawn steamers and early motorized engines) and other equipment dating back to 1756. It's a worthy cause, so if you're in the neighborhood, check out the collection and enjoy a Progressive Pint.



Monday, November 17, 2014

The PC: Brawling and crawling in the virtual barroom.

The PC: Brawling and crawling in the virtual barroom.

A weekly web column by Roger A. Baylor.

I've got my clipboard, text books, lead me to the station
Yeah, I'm off to the civil war
I've got my kit bag, my heavy boots, I'm runnin' in the rain
Gonna run till my feet are raw
--Pete Townshend, “Slip Kid” lyrics

Once upon a time at our pizzeria, two male customers came bouncing inside, displaying the obvious symptoms of delirious pre-intoxication. Whether their addled condition owed to liquid or herbal sources could not be clearly determined.

They ordered pizza … and soft drinks. Even they understood there was little hope of being served beer in such a condition.

Staff assumed the best until provided with evidence to the contrary, and sure enough, soon the duo began verbally harassing other patrons. Our man on point called the police, and two officers quickly arrived, spotlessly removing the offenders from the dining area and shifting them outside into the parking lot.

There by the curb, the tragicomic dullards put up a mild, slapstick resistance to arrest. I earnestly hoped the officers would deploy nightsticks, flashlights and perhaps even cattle prods, but they were impeccably restrained in the face of provocation.

Astutely observing the condition of the unruly future drunk tank denizens, the policemen merely shrugged and maintained a loosely demarcated cordon, permitting the Two Stooges to smash into one another like semi-erect, soggy egg noodles. It wasn’t long before they both plummeted onto the unyielding pavement in a tangle of sodden, swill-fueled ineptitude.

One of them promptly began moaning in the fashion of a starving, flea-bitten, matted-wet cur, barred from the soothing warmth of house and hearth:

“We jess cayme ta eeeet peeezza! Whar’s mah peeezza?”

It was as pathetic a performance as I’ve witnessed during a quarter-century in business, and a sad commentary, too, because try as one might as an owner to maintain order and an ambience of non-threatening good times in your place, there is a certain percentage of the human race unable to follow the handy directions on the teleprompter.

While most consumers remain perfectly capable of responsible social drinking, some simply do not possess this gene. Unfortunately, those eagerly digressing into incarceration like the two bedraggled pizza cravers seem to be forever determined to pull others down into their own morass of dysfunction.

There’s no larger point to relating this memory from so very long ago, apart from the uncanny way it mirrors my current state of jaundice, which in turn is a reflection of the dysfunction seemingly characterizing so many facets of the world around me.

However, the lessons of history provide as many reasons to be sanguine as depressed. Life, work and beer are cyclical, and the pendulum forever swings out and back. One merely needs to be patient, and wait for the next bus to stop.

---

The pizza drunkards episode provides a final, useful reminder: The virtual barroom on contemporary social media doesn’t differ substantively from the tactile venue in real-life, except that it’s immediately viewable by a greater number of jaded voyeurs.

Whether transmitted electronically or seeping from an adjoining barstool, they’re the very same peccadillos and predilections: The snobbish beer narcissist, the inveterate jokester, the big brother who has everyone’s back, the egalitarian beer geek, the political know-it-all, the lady slayer, the heartbreaker, the matron of honor, the gullible, the sandbagger and the stray couple still in love after all these years.

My least favorite archetype from bartending daze of yore was the perfectly sober fellow who’d arrive around 8 p.m. as the dinner crowd was receding, proceed to have a couple of pints while conversing entertainingly with the assembled regulars, order his third beer at some point around ten, and then promptly descend from the charming normality of Dr. Jekyll to the obtrusive mania of Mr. Hyde, all in the span of minutes, and at times seconds.

He would shakily stand, suddenly emboldened and ready to fight all and sundry over this perceived slight or that deeply ingrained wound from remote childhood -- and my use of the pronoun “he” is purely intentional, because how many times have you ever seen a female acting this way?

Most of the time it would come to nothing. Beer would be spilled, a chair knocked sideways, and a patient, saintly barroom figure would come forward, willing to devote the next hour or two of his or her precious recreational drinking time to soothe the inflamed beast, coax him down from the ledge he loved so well, and in short, provide the sort of amateur counseling he so desperately and obviously needed from a professional, trained headshrinker.

The fundamental things apply, as time goes by. Alcoholic beverages are to dissociative identity disorder what an H.L. Mencken essay is to my attempted rhetorical flourishes. Add the pervasiveness of social media into the mix, and the result can be amplified thousands-fold, and that’s sad, because back in Luddite times, at least we could contain the collateral damage within the physical barroom itself.

These days, from Birdseye to Bangkok, it comes directly to futon and hammock.

---

Last week, I had a few difficulties of my own with social media. The Floyd County Democratic Party blocked me from following it on Twitter, and withdrew posting and commenting privileges on Facebook. As a left-leaner who has been denouncing fascists since before the current party chairman was born, I find this intemperate muzzling almost as delicious as one’s first glass of cool, elegant Spezial Rauchbier after four years away from Bamberg.

I’m undeterred by the pettiness. Whether seated at the Stammtisch or pontificating on social media, I derive value from an embrace of knowledge and the primacy of ideas. Because my place of birth attaches a pathetically low value to educational attainment, these areas always have been seriously undervalued hereabouts.

Consequently, to me there have been two choices: Either attempt a measure of self-growth and comprehension by playing the role of contrarian gadfly in the midst of localized incomprehension, or risk the relative happiness of placidity in another locale, where most other people (might) view life in the same way.

My tendency has been to choose Door Number One, because hard-wired somewhere deep within my psyche is the conviction that it’s better to stay put and confront complacency and apathy at home – to be a royal pain in the posterior and a performance artist for my vision of truth whenever and wherever possible in an effort to illustrate the simple fact that it’s okay to be different – than to cut and run.

My preference may or may not be noble. It would be foolish of me to deny my fair share of character flaws, or to defend inconvenient exceptions to my philosophical precepts. It's just me.

The party chairman isn’t the only New Albanian who’d like to vote me off the island, and he has been joined in recent years by various apologists, hoarders and solipsists in the emerging beer appreciation doltocracy, who would be first in line to proffer the hemlock to Socrates if it meant not having to suffer actual thoughts before downing an ice-cold, barrel-aged Trojan Goose.

I have only this to add: Think globally, drink locally, and woe to the functionary with the white-out fetish.

Why wait until the beers of evening to throw a few polemical punches when morning coffee works just as well?

Friday, November 14, 2014

Pop-Up Taco Punk at Bank Street Brewhouse, Nov. 21 & 22 (6 p.m. - close).


Since May, when we suspended kitchen service at Bank Street Brewhouse, we’ve done our level best to provide creative alternatives to a full-time food menu, from the active encouragement of carry-in and delivery from downtown New Albany’s many fine restaurants, to Eh Cumpari’s mobile wood-fired pizza oven and our own Stephen J. Powell’s Pigs and Cows.

(There also was this, which inspired our friends to the north to follow suit)

In addition, there have been two “pop-up” dinner evenings with Chef Dan Thomas, both of which were culinary and critical successes. He’ll be returning soon for more one-off meals.

In the meantime, there’s another pop-up weekend on the way, this time with Chef Gabe Sowder and his gourmet tacos. Metro Louisville knows Gabe, a native of Jeffersonville, for his bricks ‘n’ mortar shop in NuLu, called Taco Punk.

Unfortunately, Taco Punk’s NuLu shop closed early last month, but Gabe’s still got the goods, and he’s agreed to set up the tortilla press at Bank Street Brewhouse on the weekend of November 21 & 22 (Friday and Saturday). Gabe will be serving from 6:00 p.m. to closing.

During these "pop-up" hours on the 21st and 22nd, just “pop in” and buy Taco Punk tacos. NABC's Progressive Points are the ideal accompaniment, but there'll be soft drinks, too, and all ages are welcome.

We think the combination of Taco Punk and NABC is a good one. If the pop-up goes well ... who knows?

Wednesday, November 12, 2014

The story of Pappy Van Winkle Jell-O shots lances the boil of libations snobbery.

I wouldn't waste Pappy Van Winkle on Jell-O shots. However, I absolutely WOULD use it as a marinade for frozen weenies.

Steve Coomes picks up the story at Insider Louisville.

Meta gains national news attention, praise and threats over Pappy Jell-O shots

I had to go, and I had to know.

To Meta to taste a Pappy Van Winkle Jell-O shot last Friday and learn how this brilliant and borderline scandalous — for Bourbon Country anyway — promotion turned out for Jeremy Johnson, co-owner of the craft cocktail bar.

Johnson grabbed headlines on Thursday after informing Insider Louisville he was taking a bottle of Pappy Van Winkle 15-year-old bourbon and a bottle of 12-year-old and turning those sought-after sippers into Jell-O shots.

Sales were brisk ... and snobs were outraged.

For the most part, Johnson said the Pappy shots were praised by people who “got what we were doing, tasted them and really liked them.” But some regarded using such rare whiskey as blasphemy and were downright vicious in their commentary.

Johnson received an email death threat (Hey, smart guy, you can trace those things) and another threat to burn the bar down. A thread on Fark.com contains a litany of splenetic remarks toward Johnson, his bar and the commonwealth — all because he turned bourbon into a Jell-O shot.

Could it be that Jell-O shots are the egalitarian answer to the question, "Whither bourbon snobbery?"

“People are missing one big point: We took a bottle of Pappy and (150) people got to try it rather than two or three. I think that’s pretty cool.”

Johnson offers a cross-disciplinary conclusion, one that I wish could be applied to beer, too.

Overall, Johnson thinks the whole buy-at-all-costs bourbon craze is way out of hand, and he recalled a story of a Napa Valley winemaker who treated several peers to a dinner at which he served them popsicles made from Château d’Yquem, a pricey French wine known for its complexity and sweetness.

“They freaked out, they couldn’t believe he did that,” Johnson said. “He told them that at the end of the day, it’s just grape juice, and if they started believing their own hype, then they’re really screwed.”

My friend Tony S. took this ball and promptly ran with it.

Better yet, how about a whole Pappy dinner? Cocktail weenie appetizer, salad with pappy vinaigrette, pork loin with Pappy bourbon mustard sauce, bread pudding with Pappy bourbon sauce.

Boom! I replied that the only form of Pappy to be made unavailable at the dinner was "by the glass," but Tony already was one step ahead of me.

Of course, any bourbon event such as this needs a signature cocktail, I suggest:

86 proof Yellowstone (of a dusty bottle--complete with a faded and broken tax seal--discovered in a basement cabinet of a bungalow owned by someone's old maid aunt who purchased the fifth at Taylor Drugs sometime between Sputnik and the Beatles' "Ed Sullivan Show" appearance for her brother (who visited every Sunday afternoon and dutifully cut her lawn and--in spite of their parents' leadership in the Temperance movement back after the War to End All Wars--acquired a taste for the demon liquor hanging out with those fish-eating, papists at the tavern after returning from THE War.)

While only aged in new charred white oak barrels for four to six years, surely the 50 year bottle-conditioning ought to make it delightful.

Served either neat (for the Foodies), with a splash of water (for the intelligentsia), or with your choice of Big K Cola or the ever-popular "Orange Drink" (for the hipster).

Dude. I have a couple bottles of Dark Lord hidden away. Beef stew?

Tuesday, November 11, 2014

Diary: A really stupid review of Mahr's Christmas Bock reminds me why I avoid ratings sites.

Pretty soon Saturnalia will be here.

That's when NABC's Pizzeria & Public House taps a variety of guest beers loosely connected by seasonal, holiday themes. The point of the exercise is to survey the many different ways that a beer can be seasonal.

One of them is Mahr's Christmas Bock, brewed in Bamberg, Germany.

While I'm no longer the guest beer buyer, I always enjoy researching the choices Eric Gray makes for such events. As such, here's a recent RateBeer review of Mahr's Christmas Bock.

Couldn’t find anything special about this beer. It’s a middle of the road Bock. The aroma and the taste made me believe that this beer was just a little off. It was not as dark as I’m used to from a bock and had a giant head that took forever to go down. It might have went bad sitting on the shelf. There wasn’t really any of the spices pr flavors that I associate with most Christmas beers in the states. But that may just be because it’s not a beer brewed in the states.

Mind you, I haven't tasted this beer for a while. But here's what I know.


  • If it's a Heller Bock, it isn't supposed to be altogether as dark as (for instance) a Doppelbock. That's because the word "Heller" means ... pale.
  • A giant head is a hallmark of German lager beer.
  • The reason Mahr's Christmas Bock is not redolent of spices has nothing to do with where it is brewed, but owes to the simple fact that a Bock is NOT SUPPOSED TO BE SPICED in the first place.


There you have it. Complete and comprehensive dumbassery, contributing to a "score" from which newbies will draw a conclusion, probably mistaken, as to the quality of a beer.

And this is why I should never read beer reviews.

Monday, November 10, 2014

The PC: This week in solipsistic beer narcissism.

The PC: This week in solipsistic beer narcissism.

A weekly web column by Roger A. Baylor.

Are you fed up with words you don’t understand?

Tired of scrolling down to your favorite contrarian beer columnist, then coming to a screeching halt when he uses words like “local multiplier effect” and “egalitarianism” in the very same sentence?


Hi, Roger A. Baylor here with an amazing new product – you’ve got to see it to believe it – called the Dictionary, and it’s a do-it-yourself confusion remover with professional results … guaranteed!


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It’s that easy.


And, because it’s wireless, there are no plugs, cords, batteries, tools or wiring to worry about.


With the amazing Dictionary, you can even learn how to pronounce the word!


The Dictionary contains all the words that you’ll ever encounter in this or any other column, and yet it’s small enough to put one in every room where you might find yourself reading the newspaper. Place one next to the toilet so you don’t have to go back downstairs to the den. Keep another on the porch for smoke breaks. The amazing dictionary fits in the glove box, in your purse or on top of the coffee table.


The Dictionary’s powerful information technology lets you define old words and learn new ones. It cuts through those multi-syllable, compound nightmares with ease, and talk about shock-absorbency … Watch while I shield my head with the Dictionary as my assistant attempts to beat my brain senseless with a RateAdvocate beer review.


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That’s the power and protection of the Dictionary, folks.


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---

Way back in 2010, when 10 Barrel Brewing was but a gleam in Carlos Brito’s numbers-crunching testes, President Barack Obama returned to a theme often broached during his historic campaign for the White House. It happened during the 2010 State of the Union address.

“The best anti-poverty program around is a world class education.”

No, not the Indiana wholesaler.

Naturally, the precise components of a “world class education” are open to interpretation, discussion and debate between open-minded citizens, assuming you can find any of them in these idiotically polarized times, but the overall sentiment that education is a corrective to impoverishment has been proven to be truthful again and again.

I submit that the word “impoverishment” has more than one meaning as used in this context. We’d be correct in the assumption that there are clear and compelling correlations between education and the eradication of material impoverishment.

However, we might also consider impoverishment in creative, artistic and cultural contexts, and how one’s attitude toward the general topic of knowledge, pertaining to its veracity as an end onto itself as well as the tangible benefits gained from expansive education as opposed to a confining illiteracy, shapes what we know and the uses to which we put our knowledge.

According to the ancient Greek philosopher Aristotle, who drank wine: “With regard to excellence, it is not enough to know, but we must try to have and use it."

What I think he meant is that possessing something of supposed value for the sole purpose of the object’s ability to reflect its “value” back on the holder somewhat misses the point. The true value is derived from the object being used wisely, and a well-rounded education supplies the means to make this determination.

Given the perpetual linkages between education and personal advancement, why is it that people choose to devalue the notion of education, eschewing the why, how and wherefore, and substituting in their place a solipsistic, narcissism-driven, knee-jerk, me-first hedonism?

Perhaps it’s the logical outcome of our American strains of materialism and consumerism. When it comes to pulse-quickening snobbery, exclusionary avarice and frenzied hoarding, the very last thought surfacing in one’s fevered, acquisitive brain is the possibility that all is not what it seems.

Do you still desire the object once it is revealed that the profit chain leads straight into the Texas-sized mass of plastic in the Pacific Ocean, or to the owners of factory-farmed chickens wallowing in their own feces, or to that bastard Obama’s pocket … or, into the very coffers of ISIS (read: AB-InBev).

Except you really want it, don’t you? You want it right now – and by “it” I refer not to a mass-produced Trojan Goose barrel-aged ale, but to a blissfully unexamined version of capitalist doltishness, wherein there are no reasons whatever for diagnosing the nature of the itch, only interminable scratching.

The writer Aldous Huxley called this phenomenon soma. If you don’t know the source of this reference, perhaps it’s time to read a book.

But I’m nothing if not stubborn. Ideas matter, and yet at present, both the country at large and my own beer and brewing milieu are dismally stupid and mercilessly tacky places. These daily tsunamis of crass materialism and consumerist greed have come to define the American experience, and even when the topic is “craft” beer – perhaps modern America’s signature accomplishment – we have digressed just as quickly into 24-7, must-have shopping zombies, pausing occasionally to thank Jesus for the blessed privilege of possessing our baubles, and ignoring what’s happening in our own back yards because there’s not enough status in mere localism.

It’s the old Chinese proverb – yes, you guessed it, the one printed on plasticized card stock suitable for framing, and available not from the heirs to Billy Mays, but from Wal-Mart via Guangdong Province:

"It’s all about me."

Yes, it is.

And that’s also why you don’t interest ME any longer.

---

What would happen if you combined classic sacred choral music with a thesaurus? You’d have a synonym for a seminal hymnal!

Hi, Roger Baylor here for the Sing ‘o’ Saurus. It’s no ordinary reference book.

Watch this!

Sunday, November 09, 2014

My review of Kevin Gibson's Louisville Beer book, in the Winter edition of Food & Dining magazine.

My Hip Hops beer column still runs quarterly in Food & Dining magazine, the current issue of which is available throughout Louisville and Southern Indiana.

Via issuu Clip, you can read the full column here: Winter 2014 (Volume 46). It's a book review of Louisville Beer: Derby City History on Draft, by Kevin Gibson.

Here's a tease.

Louisville Beer Now and Then

... Louisville Beer is especially useful in providing descriptive attention to the two decades elapsing since brewing’s return. What’s more, this section of Gibson’s narrative offers context, and the inescapable conclusion is that the present-day craft constitutes a revolution all its own, rather than a restoration of past glories.

The late Tony Judt had this to say about the historian’s purpose: “You cannot invent or exploit the past for present purposes.” In this sense, although previous epochs of Louisville beer share similarities, they were very different from what craft beer has become.

Saturday, November 08, 2014

These requests from abroad, volume five: "I collect souvenirs from various beer companies and brands."

If you own a brewery or work for one, you've probably fielded e-mail inquiries from overseas asking for beer labels, crown caps and the like, as destined to become cherished keepsakes of private collectors who've heard of your beer, even in far-off Albania or Singapore.

To me, there is something compelling and yet haunting about these foreign requests, which tend to come from Central/Eastern European locales, places of longtime personal interest to me historically and geographically. They speak to my inner melancholic. Lately, I've been pasting their addresses into Google Map and seeing what their places of residence look like.

We begin today in Italy, a booming "craft" beer producer in its own right.


Granted, the northern Italian city of Bologna is not so well known for beer. Rather, it is famed for its mortadella.

Confused? Don't be. It's all a bunch of bologna.

MORTADELLA DI BOLOGNA: DON'T CALL IT BALONEY!

You may have seen it at the supermarket, packed in individual slices next to the other pre-packaged baloney products. Sadly this is what most Americans think of when they hear the word mortadella. However real Italian mortadella, the pride of the city of Bologna is more than just fatty baloney. Either served in a sandwich, as an appetizer or part of the main course Mortadella di Bologna is yet another delicacy coming from the bountiful region of Emilia-Romagna.

Mortadella hails from the food rich town of Bologna, aptly nicknamed "la grassa," meaning fat.

Bologna also is the home of Germano, who lives in the house I want, and gets it.

I would like to enlarge my collection. Would it be possible for you to send me by post some labels and mats or caps of your beers? If you agree I can send you a self addressed envelope with prepaid postage. Please inform me by return E-Mail.

This I will do, and look forward to filling his order.

From sunny Italy, we shift far to the north, from Romance to Slavic. Yekaterinburg is a thousand miles to the east of Moscow, and is the fourth-largest city in Russia, now boasting 1.3 million inhabitants and a skyscraper-filled city center. You may remember Yekaterinburg as the place where the Romanov dynasty came to a barbaric close.


Oleg lives in one of the classic "rabbit hutch" blocks of flats constructed during Soviet times.

I collect souvenirs from various beer companies and brands. I'd love to get some items from you, if it is possible. I am interested in labels, stickers, crown caps, beer mats, openers, lanyards and other branded items.

Ironically, given that I only recently name-dropped Klement Gottwald (the first Czechoslovak Communist kingpin), Oleg lives on Gotvalda Street.

Is there a Tsar Nicholas II Street in Yekaterinburg?

Friday, November 07, 2014

It does not get more "WORD" than this: "The Short Life and Ugly Death of 10 Barrel Brewing."



We can join The Pour Fool in recalling what it means to stand up for matters of principle, and to remember how we got to where we are today.

Or, we can sing along with Ray Stevens, and circle jerk some narcissism.

As for me, this probably is the best piece of beer writing I'll read this year. Kudos. My effort pales by comparison: Diary: On the Gooseislandization of 10 Barrel Brewing by the aesthetic assassins at AB-InBev.

The Short Life and Ugly Death of 10 Barrel Brewing


... I cannot and will NOT – EVER – enable and validate the ongoing attempt by the world’s largest and most soulless “brewery” to buy what they already KNOW they can never earn on their own merits: credibility within the rapidly-expanding world of American craft brewing. No matter how wonderful and popular 10 Barrel may become in the future, the whole enterprise is now tainted. I’m not planning to even taste their beers, ever again, even if Tonya and Jimmy keep their jobs. The simple fact is that Anheuser Busch and now AB/InBev has a long and sordid history of crushing all competition, manipulating markets and distribution arrangements, and even resorting to outright bribery – the infamous “Tied Houses” of the early 20th Century – to achieve the supremacy they enjoy in the world’s beer markets. It was never about the beer, which its founder, Adolphus Busch, flatly refused to drink, calling it “that slop”. Anheuser Busch is and always has been about marketing, promotions, omnipresence in the marketplace and throwing money at every problem because that was the one and only resource they had in greater supply than any other brewery on the planet.



Thursday, November 06, 2014

Diary: On the Gooseislandization of 10 Barrel Brewing by the aesthetic assassins at AB-InBev.

Who gives a flying fuck?

10 Barrel's dead as Monty Python's parrot. Find a cheap preacher, pay your respects and bring flowers. Then move on.

10 Barrel's just Zombie "Craft" now.

It's Trojan Ten Barrel.

Don't confuse me with someone who gives a fuck.

You see, back before the beer narcissists were born, we had a revolution to take beer back from the grimy corporatist likes of AB-InBev, which has been, and always will be, the foremost enemy of better beer in this world, as we know it.

Obviously, AB-InBev has the ample resources to buy its way to alleged respectability. Just as obviously, this is the fundamental problem, because money cannot buy authenticity. Even more obviously, drinkers of better beer have hundreds -- nay, thousands -- of legitimate small breweries to choose from, ones that have not been irrevocably bastardized by association (and ownership) with a company that's the closest thing to a Great Beer Satan as we're likely to see in this world ... as we know it.

If you doubt it, do some cursory research on AB-InBev's repellant company history as a symbol of everything wrong with beer and capitalism. It ain't pretty, and I'm sorry if it steps all over your sense of entitlement. Appeasing it does not change the paradigm.

You see, selling one's soul isn't about gray areas. When you sell your soul, you sell your soul. That's what this is about, and whenever possible, in a probably doomed effort to hold onto what tiny bits of soul I may as yet possess, I try not to hand my money over to those who've sold theirs. It's as simple as that. Better beer owes its existence to pride, ideas and principles .. to its very soul.

Sacrifice the soul and you're handing over the revolution to the very same soulless vampires it was fought against in the first place.

It's as simple as that.

10 Barrel's unfortunate demise signals yet again AB-InBev's dull intent to buy what it cannot create. Fortunately, 3,000 other breweries remain that are small, local and real. Pick a few, enjoy their beers, and give your soul some nourishment. Be local. Case closed.

Rest in peace, 10 Barrel Brewing. I'm sure your beers were great, but you're dead now. Who gives a fuck? 

Let's have a better beer, shall we?